Scrambled egg tartlet

Scrambled egg tartlet
10 eggs
100 g cream
½ a red pepper
½ a yellow pepper
2 spring onions
4 splashes Worcestershire sauce
12 slices bacon
1 bunch of chives
Whisk the eggs and cream in a bowl with a hand mixer. Dice the peppers and cut the spring onions into fine strips. Add the vegetables to the egg and cream mixture with salt, pepper and Worcestershire sauce and mix well. Cut the chives into fine rings.
Wrap two slices of bacon around the edges of each of the round Silicone moulds. Spoon the egg and vegetable mixture into the moulds. Bake in a crêpes maker at a low heat setting for approx. 8 minutes.